…from the California Kitchen
How you doin’? The ketogenic (Keto) diet is a high-fat, adequate-protein, low-carbohydrate diet that in medicine was used mainly to treat hard-to-control epilepsy in children. The diet forces the body to burn fats rather than carbohydrates.
As early as 400 BC physicians of ancient Greece treated diseases, including epilepsy, by altering their patients' diet. An early treatise in the Hippocratic Corpus, On the Sacred Disease, its author argued against the prevailing view that epilepsy was supernatural in origin and cure and proposed that dietary therapy had a rational and physical basis.
The first modern study of fasting as a treatment for epilepsy was in France in 1911. Twenty epilepsy patients of all ages were "detoxified" by consuming a low-calorie vegetarian diet, combined with periods of fasting and purging. Two benefited enormously, but most failed to maintain compliance with the strict imposed restrictions. The diet improved the patients' mental capabilities, in contrast to their medication, potassium bromide, which dulled the mind. A side effect was weight loss.
It is claimed because the keto diet is a low carb, high fat diet it offers many health claimed benefits. Many studies show that this type of diet can help you lose weight (Mayo Clinic) and improve your overall health. Some claim that Ketogenic diets may even have added benefits against diabetes, cancer, epilepsy and Alzheimer’s disease. Before you embark on any diet, consult a trusted medical professional.
Prep time: 10 minutes
Cook time: 50 minutes
Yield: 4 servings
4 (8-ounces) skin-on, bone-in chicken thighs
1 teaspoon paprika
salt and pepper to taste
4 slices bacon, cut into 1/2 inch pieces
1/3 cup low-sodium chicken broth
4 ounces sliced mushrooms
1/4 cup heavy whipping cream
2 green onions, white and green parts separated and sliced
ChefSecret: Always check with your doctor before going on a Keto Diet.
Quip of the Day: “The hen was home-schooling her unruly chick. She was overheard saying, I sat on you and brought you into the world; I can sit on you and take you out.”
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#Entrees #Chicken #ChickenThighs #Keto #Bacon #QuarantineKitchen #Covid19 #FeedingAmerica #PerspectivesTheConsultingGroup
©Perspectives/The Consulting Group, Inc., 2021
How you doin’? Do you find that you have more time to test new recipes these days? Here’s one of my favorite lighter recipes from China Rose my Arlington, Texas restaurant—made with fresh American produce.
I love minced chicken lettuce wraps. They are low in carbs and I can stuff my face without any guilt whatsoever. This is the easiest, quickest, healthiest meal you could ever make. If you have good moves in the kitchen, you can easily get this on your dinner table in less than 15 minutes. Plus, it’s budget friendly, too! You can easily double or triple this recipe as needed.
Prep time: 9 minutes
Cook time: 6 minutes
Yield: 4 servings
For the lettuce cups
1/2 head of iceberg lettuce, leaves separated into cups and washed
For the Gai Soong stir-fry sauce
1 tablespoon sherry wine
2 tablespoons oyster sauce
1 teaspoon sesame oil
1/2 teaspoon sugar
2 teaspoons low sodium soy sauce
1/8 teaspoon white pepper
1 teaspoon corn starch
1/2 teaspoon chili oil
For the chicken filling
2 tablespoons peanut oil
3/4 cup chicken, uncooked, minced (thigh meat recommended; see ChefSecret)
1 teaspoon fresh garlic, minced
1 teaspoon fresh ginger, minced
1/3 cup fresh oyster or brown mushrooms, minced
2/3 cup bamboo shoots, minced
2/3 cup water chestnuts, minced
2/3 cup celery, minced
1 teaspoon red jalapeño peppers, minced
1/3 cup green onions, minced (tops and bottoms)
#LettuceWraps #Chicken #GaiSoong #PerspectivesTheConsultingGroup #QuarantineKitchen
… from the California Kitchen
How you doin’? By the number of responses we’ve been getting, I assume our readers are getting used to living in quarantine—hard to believe it’s only been 35 days. I’m happy to see that many of our friends have taken up cooking. Half of us are going to come out of quarantine as amazing cooks—the other half will come out with a weight and/or drinking problem. We will have to learn to practice social-distancing from the refrigerator.
That said I thought it best to offer a lighter option for the menu. My friend Martha in Carefree, Arizona asked for an egg or chicken recipe. The Spring Garden Crustless Quiche is healthful, Keto-compliant and very tasty.
This is one of our favorite summer brunch recipes from our Palm Grill restaurant in San Francisco—the original California Kitchen. It’s a great recipe to make when springtime vegetables are fresh, plentiful and inexpensive. You can use a little less kale if you prefer a fluffier quiche.
Prep time: 20 minutes
Bake time: 50 minutes
Cool time: 5 minutes
Yield: 4 to 6 servings
1 teaspoon olive oil, or as needed
1 tablespoon olive oil
1 yellow onion, minced
3 cloves garlic, minced
5 cups chopped kale (or a little less for a fluffier quiche)
1/4 teaspoon kosher salt
1/4 teaspoon fresh black pepper, or to taste
1 cup diced tomato
1/2 cup shredded carrots (or other vegetable for Keto)
5 large eggs
3/4 cup half & half
8 ounces shredded Cheddar cheese
1/4 cup chopped flat-leaf Italian parsley
#Quiche #KetoCompliant #Brunch #Lunch #PerspectivesTheConsultingGroup #QuarantineKitchen #Covid19
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